There’s something magical about the combination of roasted sweet potatoes, hearty black beans, and nutty quinoa! This Roasted Sweet Potato Black Bean Quinoa Salad with Feta and Cranberries has become a staple in my kitchen, especially during the cooler months when I’m craving cozy, comforting flavors. Whether you’re looking for a nutritious weeknight dinner or a vibrant dish to impress at gatherings, this salad makes the perfect centerpiece. The flavors meld beautifully, creating a dish that’s not just wholesome but also bursting with color and texture.

Why you’ll love this dish

This recipe is a must-try for several reasons. First off, it’s incredibly healthy—packed with protein from quinoa and black beans, fiber from sweet potatoes and cranberries, and a delightful zing from fresh lemon juice. Need something quick? This salad can be whipped up in about an hour, making it ideal for busy weeknights. It’s also an excellent choice for meal prep; the flavors only get better after a day in the fridge, making it perfect for lunches too!

“Absolutely delicious! The sweet potatoes caramelized beautifully, and the feta added just the right tang. Everyone at the dinner loved it!” – Emily K., recent fan of the recipe.

How this recipe comes together

Let’s break down the process so you know what to expect. First, you’ll roast the sweet potatoes to get that lovely caramelization. While they’re in the oven, you can cook the quinoa on the stove. Once both components are ready, mix them with the rest of the ingredients in a large bowl, toss with a zesty dressing, and you’re done! This method not only ensures everything is cooked to perfection, but it also allows the flavors to blend wonderfully.

What you’ll need

Here’s a list of ingredients you’ll need to gather before you start cooking:

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil (for roasting)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked black beans, drained and rinsed
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely diced
• 3 tablespoons olive oil (for dressing)
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1/4 cup toasted walnuts or pecans (optional)
• Fresh parsley or cilantro, chopped (optional for garnish)

Feel free to substitute ingredients as needed. For instance, swap out feta for a dairy-free cheese, or use almonds instead of walnuts for a different crunch!